OCR Text |
Show ,im-THE m Be pleasant until 10 o'clock in the morning and the rest or the day will take care of itself. There are persons so radiant, so pen-ial, pen-ial, so kind, so pleasure-bearing, that you instinctively feel in their presence that they do you good, whose coming into a room is like the bringing of a lamp there. Henry W. Beecher. t FISH AND SHELL FISH DISHES. Fish, when it Is obtained fresh, is mo of our most important foods. It adds variety to the " cl,et alRl is almost " 'SSTl 9i lH1'versaIly liked. K r(1gSfT'SyL Oysters Louisane. . . ."J Clean and par-( par-( ypL' boil one quart of j oysters ; reserve ftj!P(mr.JS ,lle liquor; add wa-iH wa-iH " ter to make one :rjd one-half cupfuls. Cook three fablospoonfuls of butter with two tablespoonfuls of chopped red pepper and one-half tablespoonful of chopped shallot five minutes. Add four table-spoonfuls table-spoonfuls of flour, and the oyster liquor. Bring to the boiling point and season 'with one-half teaspoonful of "alt, a few dashes of paprika, cayenne a-id one . tablespoonful of acid fruit juice. Arrange in buttered shells, pour "ver the sauce and sprinkle with Srated Parmesan cheese. Crab Meat Timbales. Melt three lablespoonfuls of butter; add three frblt'spoonfuls of flour and stir until well blended; then pour on gradually, stirring, constantly, three-fourths of a cupful of mill: and the same amount of cream. Bring to the boiling point, season with three-fourths of a tea-spoonful tea-spoonful of salt, add one-half pouhd of crab meat, one-fourth of a pound of mushrooms, sauted in a little butter, and one canned pimento, cut in long snips. Fill timbale cases with the mixture and serve. Fillets of Halibut. Wipe two three-fourths-pound slices of halibut and cut into eight fillets. Roll each and fasten with wooden skewers. Arrange Ar-range six thin slices of fat salt pork in a pan, cover with one sliced onion, one-half one-half a bay leaf, broken in bits, and place the fillets over this. Cream together to-gether three tablespoonfuls of butter and add the same amount of flour. Cover the fillets with the mixture and sprinkle with buttered cracker crumbs. Bake in a hot oven. Sardine Cocktails. Skin, bone and separate into small pieces one box of sardines. Mix a cupful of tomato catchup, two , teaspoonfuls of Worcestershire sauce, one-half tea- Back of the loaf is the snowy flour. And back of the flour is the mill; Back of the mill is the wheat and the shower, And the sun and the Father's will. WHAT SHALL WE HAVE FOR DINNER? DIN-NER? Soup is always a good beginning for the ordinary dinner, and the foilowing j, will be found a tasty f 0,10 : pr. Celery Soup. Chop ;f.;isM five stalks of celery and pound in a mortar. Cook j in a double boiler with f ill M two slices of onion and "if m pj four cupfuls of milk 30 minutes. Melt three tablespoonfulo of butter, add three tablespoonfuls of flour and cook one minute; then pour on gradually the hot milk, stirring constantly. Season villi salt and pepper, add one-half cup-.'ul cup-.'ul of cream, strain into a tu.-een and serve at once. Potatoes en Casserole. Wash and pare eight smooth, round potatoes of uniform size. Cover with cold water and let stand two hours. Drain, put in a casserole, sprinkle with salt, add a little butter, allowing a teaspoouful for each potato. Cover and bake until soft, about 45 minutes. Turn every 15 minutes. Dinner Rolls. Add two tablespoonfuls tablespoon-fuls of .butter, one-half tablespoonful of sugar, three-fourths oi a teaspoon-ful' teaspoon-ful' of salt to one and one-half cupfuls cup-fuls of milk scalded. When warm add one yeast cake dissolved in two tablespoonfuls table-spoonfuls of hike-warm watei, and three cupfuls of flour. Beat, cover and let rise. Cut down, add one-half cupful of flour and beat. Cover and let rise again. Toss on a board and knead thoroughly. Shape in biscuits and roll into balls. Arrange on buttered sheets and let rise ; then bake. Brussels Sprouts With Chestnuts. Drain and caute one quart of boiled sprouts in three tablespoonfuls of butler. but-ler. Cook one-fourth of a cupful of butter but-ter with two teaspoonfuis of sugar until un-til browned ; then add the sprouts, one-third one-third of a cupful of brown stock, one-half one-half teaspoonful of beef extract, one-half one-half teaspoonful of salt, a few grains of cayenne and two tablespoonfuls of fruit juice. Turnips With Parsley. Cook turnips cut in cubes until tender; add butter, chopped parsley, salt and paprika for seasoning. Whether the world is blue or rosy depends upon the kind of spectacles we wear; 'tis our glasses, not the world that needs attention. j FOOD FOR THE FAMILY. Some of the dishes that were common com-mon a generation ago may be revived ' and will find great wel ,.7'j come. One of these is ' ''jfiLLI Washington Pie. "'?rZs Cream one-fourth cup- J ful of butter, add one fTlT jl cupful of sugar gradu-ally, gradu-ally, two eggs, well beat-J beat-J en and one-half cupful of toujj? milk. Then add one an I two-thirds cupfuls of flour mixed and sifted with two and one-half teaspoonfuls teaspoon-fuls of baking powder. Bake in round layer tins and put sweetened and flavored fla-vored whipped cream as a filling an! on top. Raspberry jam may be used in place of the cream if preferred. Tomato Soup. Cook one can of tomatoes, to-matoes, two cupfuls of water, two slices of onion, 12 pepper corns, foil cloves, a bit d? bay leaf, and two tea-spoonfuls tea-spoonfuls of sugar, 20 minutes. Force through a sieve, add a tenspoonful o.' salt and one-eighth of a teaspoonful i of soda. Melt two tablespoonfuls of , butter, add three tablespoonfuls of 'flour, and stir until well blended; then pour on gradually while stirring the hot liquid. Bring to a boiling point and strain. Baked Halibut. Arrange six slices of fat salt pork In a dripping pan. Cover with one sliced onion and a bit of bay leaf. Wipe a two-pound slice of halibut and place over the-pork and onion. Mask with three tablespoonfuls tablespoon-fuls of flour mixed with three of butter. but-ter. Cover with three-fourths cuirftii of buttered crumbs. Bake 50 minutes. Serve with a sauce made from the fat In the pan. Thicken with flour and adding milk. Boston Brown Bread. Mix and slff one cupful of rye meal, one cupful of cornmeal, one cupful of graham Hour, one teaspoonful of salt, three-fourths three-fourths of a cupful of molasses and two cupfuls of sour milk. Stir until will mixed, turn Into a hultcrod mold and steam three and one-half hours. FIN the mold two-thirds full and cover closely. Brown bread may be dipped in water wa-ter and heated In n hot oven, making the bread as fresh as If Just steamed. spoonful of tabasco sauce, the juice of a lemon ; add the sardines and season with salt. Chill thoroughly and serve In scallop shells on crushed ice. A happy man or woman Is a better thing to find than a five-pound note they practically demonstrate the theorem ot the livableness of life. R. L. Stevenson. MORE GOOD THINGS. A few slices of side pork, cooked un-1 til brown, and a gravy made by using ftwo tablespoonfuls of the fat with two tablespoonfuls table-spoonfuls of flour, well blended, makes a nice dish to serve with baked Fried Salt Pork, Coun-try Coun-try Style. Cut salt pork in thin slices and gash each rind several times. Dip in corn-meal corn-meal and flour, using two parts corn-meal corn-meal to one of flour. Fry In a hot frying fry-ing pan until crisp and brown. Remove Re-move frpm the pan and strain the fat; to two tablespoonfuls of fat add three tablespoonfuls of flour and, when well blended, add a cupful of milk, salt and pepper to taste, and one and one-half cupfuls of hot boiled potato cubes. Chicken Gumbo. Cook one onion, finely chopped, In four tablespoonfuls of butter five minutes, stirring constantly. con-stantly. Add one quart of chicken stock and one-half can of okra, two teaspoonfuls of salt, one-half a green pepper, chopped,, and paprika to taste. Bring to the boiling point and simmer 40 minutes. Prune Pie. Wash one-half pound of prunes and soak In water to cover. Cook in the same water until soft. Remove Re-move the stones, cut the prunes In quarters and mix with half a cupful of sugar and a tablespoonful of lemon Juice. Line a pie plate with paste, cover with prunes, pour over the liquor (one and a half tablespoonfuls), dot with bits of butter and dredge with one tablespoonful of flour. Bake with i top crust. Cream of Spinach Soup. Cook two quarts of spinach ','0 minutes In three cupfuls of boilint; walcr. Drain, chop and rub through ti sieve; add four cii-fuls cii-fuls of chicken stock, beat to boiling point, bind with four tablespoonfuls of butter and a third of a cupful of (lour, rooked together; (ben add Hvo cupfuls .if milk. Season with salt and pepper. Pimento Potatoes. Season three .mpfuls of hot rlced potatoes will- three tablespoonfuls of butter, one-hail' a cup-fud cup-fud of cream, and unit to taste. Ileal vigorously vig-orously live minutes. Add one anil one. half canned plmenlos cut In bits and forced through a strainer; bent until well Mended. Reheat and pile on a bot serving dish. 1 |